Mexican Rice Balls

Ingredients for Mexican Rice Balls

• 240ml short grain rice

• 550ml water

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1/2 teaspoons garlic powder*

• 1/4 teaspoons salt

• 90g cheddar cheese cubes (I use 4 cheese sticks cut into 6 pieces each)

In a pot, combine all of the ingredients except the cheese, and stir to combine. Bring to a boil, reduce heat to low, cover and cook for 45 minutes, or until the rice has absorbed the water and is cooked through. Leave pot covered and allow it to sit on the stove, off of the heat, for about 10 minutes.

When rice is cool enough to handle, take about 2 tablespoons of it with moist hands (to avoid sticking), place a cheese cube in the centre, and roll into a ball. Continue with remaining rice and cheese.

Place rice balls in the microwave for 10-15 seconds to melt the cheese. Alternatively, place the rice balls in a steamer pot over boiling water for 1-2 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.